Grease the loaf tin or pie mould with lard.
To make the pastry place the lard and water in the small pan and heat until the lard has melted.
Sift the flour into a large mixing bowl and season with salt and freshly ground black pepper.
Make a well in the centre of the flour and pour in the hot lard mixture.
Use a wooden spoon to mix in and then use your hands to bring to a dough.
Turn the dough out onto a lightly floured work surface and knead for a few minutes until the dough is very smooth.
Form the dough into a ball, wrap in clingfilm and place in the fridge for 30 minutes.
Remove the dough from the fridge and allow to come to room temperature.
Place the dough on a lightly floured work surface and roll out to 3mm thick. Line the loaf tin or pie mould keeping enough pastry back to make the lid.
To make the filling place all the ingredients in a large mixing bowl and use your hands to mix until evenly incorporated.
Transfer the filling into the pie, pressing it down with your fingers.
If you want to place hard-boiled eggs along the centre of the pie, place half the filling into the pie and place the hard-boiled eggs along the length of it. Add the rest of the filling on top and around the eggs.
Roll out the remaining pastry to the shape and size of the top of the pie mould allowing 2cm extra on all sides.
Brush the top edges of the pastry base with beaten egg and place the lid over the filling and secure onto the base by crimping with your fingers or the handle of a wooden spoon.
Make one or two holes in the top of the pie to allow any steam to escape while cooking. To ensure the juices of the meat don’t run out onto the pastry create ‘funnels’ with kitchen foil. Cut strips of kitchen foil, fold them in half lengthways to a depth of 4cm and then coil them round your index finger. Carefully place the coils in the holes so that 2cm is below the pie crust and 2cm are above it.
Use any remaining pastry to make shapes to decorate the top of the pie, stuck down with beaten egg. Traditionally this would be leaves placed around each hole.
Place the pie in the fridge for an hour to toughen up the pastry.
Preheat the oven to 180C/350F/gas 4.
When ready to bake the pie, brush the lid with beaten egg and place in the oven for 2 to 2 ½ hours. Check the pie after an hour and a half to make sure the pastry isn’t burning. If it is starting to brown too much place a sheet of kitchen foil over the top and continue to cook.
After the cooking time remove the pie from the oven and insert a meat thermometer into one of the holes. It should register 74C/165F. If it doesn’t place back in the oven for 15 or so minutes until it does. It is crucial that the meat is thoroughly cooked through.
Remove from the oven and place on a heat-resistant surface and leave there for 7 hours or overnight. The pie must be fully cooled before adding the jelly.
To make the jelly place the gelatine leaves in cold water for 10 minutes to soften.
Add the stock to the saucepan and bring up to boiling point and then remove from the heat to cool slightly.
Add the drained gelatine leaves and stir until dissolved. Allow to cool to room temperature. The jelly should be just starting to set but still pourable.
Carefully pour the jelly into the pie through the holes a bit at a time allowing each addition to settle into the pie before adding more.
Place the pie in the fridge and chill for at least 2 hours before carefully removing from the loaf tin or pie mould and transferring to a serving dish. If you want to take the pie on a picnic, wrap it in at least 2 layers of kitchen foil and transport it in a cool box.
